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Oven-Roasted Crab Buon Natale (Cat Cora) Recipe

Oven-Roasted Crab Buon Natale (Cat Cora) Recipe

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Oven-Roasted Crab Buon Natale (Cat Cora)

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Ingredients:

Serving

4 (1 to 1 1/2 lb) dungeness crabs or 2 (2 lb) crabs, cooked, cleaned (reserve juices and tomalley)
reserved tomalley
1 tsp chili flakes
1 tsp chopped fresh thyme leaves
5 garlic cloves, minced
1 tbsp fresh lemon juice
reserved crab juices
1 cup mayonnaise or aioli
1/2 tsp kosher salt
1 tsp freshly cracked black pepper
1/4 lb butter (1 stick)
4 tbsp olive oil
5 garlic cloves, minced
1 tbsp chopped fresh thyme leaves
2 tbsp lemon zest ( about 4 to 5 lemons)
4 tbsp fresh lemon juice
salt and freshly cracked black pepper
3 tbsp roughly chopped italian flat-leaf parsley
lemon slices or wedges, for garnish
4 to 8 slices crusty bread, toasted, rubbed with garlic cloves and drizzled with olive oil

Directions:

Crack the crab reserving the juices and tomalley. Set aside.
Make the tomalley sauce by pushing the tomalley through a sieve with a wooden spoon into a small pot. Add the chili flakes, thyme, garlic, and lemon juice. Mix in the reserved crab juices and bring to a quick simmer over low heat. Give it a final quick stir and remove the pan from the heat. Pour the tomalley mixture into a small mixing bowl and allow it to cool. (Start roasting the crab once the tomalley sauce is cooling.) As soon as the tomalley sauce feels lukewarm to the touch, add the mayonnaise or aioli along with the salt and pepper. Taste and add more salt, pepper, or thyme, if you like.
Put a rack in the middle or lower third of the oven and preheat the oven to 500 degrees F.
On the stove, in a large oven-proof saute pan or casserole, heat the butter, olive oil, garlic, thyme, and lemon zest over medium-high heat until hot. Add crab pieces and season with salt, pepper, to taste, and mix well. Put the pan in the oven and cook until the crab is hot throughout and the garlic is golden brown. (Watch carefully; the crab heats very quickly and at 500 degrees F the garlic can burn easily.) Remove the crab from the oven, drizzle with 4 tablespoons of lemon juice and scatter the parsley over the top.
To serve, stack the crab on a platter and drizzle with the tomalley sauce or serve the tomalley sauce in a small bowl and allow your guests to help themselves. Garnish the platter with lemon wedges and slices of garlic-rubbed toast. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1100.8 Kcal (4609 kJ)
Calories from fat	767.2 Kcal
		% Daily Value*
Total Fat	85.24g	131%
Cholesterol	225.61mg	75%
Sodium	1441.98mg	60%
Potassium	806.63mg	17%
Total Carbs	46.51g	16%
Sugars	3.36g	13%
Dietary Fiber	3g	12%
Protein	38.63g	77%
Vitamin C	22.6mg	38%
Vitamin A	0.3mg	10%
Iron	2.9mg	16%
Calcium	192mg	19%

Amount Per 100 g
Calories	287.76 Kcal (1205 kJ)
Calories from fat	200.55 Kcal
		% Daily Value*
Total Fat	22.28g	131%
Cholesterol	58.98mg	75%
Sodium	376.95mg	60%
Potassium	210.86mg	17%
Total Carbs	12.16g	16%
Sugars	0.88g	13%
Dietary Fiber	0.78g	12%
Protein	10.1g	77%
Vitamin C	5.9mg	38%
Vitamin A	0.1mg	10%
Iron	0.7mg	16%
Calcium	50.2mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

28.5

Points
30

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Total Fat

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